Coconut Lime Salmon Curry (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
4 salmon fillets (about 6 oz each)
02 -
2 tbsp oil (coconut or vegetable)
03 -
1 small onion, finely chopped
04 -
3 garlic cloves, minced
05 -
1-inch ginger, grated
06 -
1 tsp cumin
07 -
1 tsp coriander
08 -
1 tsp turmeric
09 -
1/2 tsp chili powder (adjust to taste)
10 -
1 tsp garam masala
11 -
1 can (13.5 oz) coconut milk
12 -
1/2 cup diced tomatoes
13 -
1 tbsp tomato paste
14 -
Juice of 1 lime
15 -
Zest of 1 lime
16 -
Salt and black pepper, to taste
17 -
1/2 cup fresh cilantro, chopped (for garnish)
# Let's Cook!:
01 -
Heat oil in a large pan over medium-high heat. Season salmon fillets with salt and pepper, then sear for 2 minutes per side until golden brown. Remove and set aside
02 -
In the same pan, add onions and sauté until softened. Stir in garlic, ginger, and spices, cooking until fragrant (about 1 minute)
03 -
Add diced tomatoes, tomato paste, and coconut milk. Stir well and let simmer for 5 minutes
04 -
Return salmon to the pan, spoon sauce over the fillets, and simmer for another 5 minutes until cooked through. Stir in lime juice and zest
05 -
Sprinkle with fresh cilantro and serve with rice or naan
# Cook's Notes:
01 -
Use full-fat coconut milk for a richer sauce
02 -
For extra heat, add more chili powder or a chopped green chili
03 -
Substitute salmon with shrimp or tofu for variation